1. Wash the chicken wings with a knife, add shredded ginger and Orleans marinade to the refrigerator to marinate overnight.
2. Marinate the chicken wings, an egg, a little flour, and bread crumbs for a night.
3. The chicken wings are first coated with egg liquid.
4. The chicken wings wrapped in egg liquid are then wrapped in a layer of flour.
5. Coat the egg liquid again.
6. Finally, evenly coat with breadcrumbs.
7. The chicken wings wrapped in ingredients are ready to be put into the pot.
8. Put the oil in the hot pan, put the chicken wings into the pan, fry slowly on low heat, deep fry until golden on one side and then turn over the other side.
9. Fried on both sides until golden and picked up.
10. After returning to the pan, turn on the fire and fry for a few seconds, and immediately turn off the fire.
11. The crispy chicken wings are out of the pot.
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